BATHURA with VEGAN DAL

**Author - Alee Venkatesh **












INGREDIENTS & METHOD FOR VEGAN DAL



1.    1 cup Rajma & ¼ cup Chana – washed, soaked, pressure cooked until tender

2.    Salt to taste

3.    ¼ cup - tomato puree (fresh tomatoes blended into puree form)

4.    250 ml - coconut cream

5.    Rajma, Channa & Garam Masala powders to taste

6.    Handful of finely chopped coriander leaves

7.    FOR SEASONING - Sliced onion & garlic, ½ tsp. each mustard & cumin seeds, turmeric powder – seasoned in olive oil



Heat a pan, season mustard & cumin seeds.  Add turmeric, sliced onion & garlic and fry until golden brown.  Slowly add, tomato puree, salt, spice powders, coconut cream, coriander.  Mix to combine, simmer for few minutes and serve hot with BATHURA.







INGREDIENTS & METHOD FOR BATHURA



1.    1 cup – whole wheat flour

2.    Few tablespoons – plain flour (optional)

3.    Salt to taste

4.    ¼ tsp. baking powder (optional)

5.    Water to make soft dough



Add ingredients in a mixing bowl and make a soft dough (rested for 30 mins).  Pull out lemon sized balls, roll (use extra flour for dusting), deep fry in hot oil.  Serve hot with VEGAN DAL.